Best Rum Barrel Recipe

My vote is for Don the Beachcomber's Rum Barrel:

1 oz Fresh Lime Juice
1 oz Fresh Grapefruit Juice
1 oz Orange Juice
1 oz Pineapple Juice
1 oz Honey Syrup
1 oz Light Rum
1 oz Gold Rum
2 oz Demerara Rum
1 tsp Falernum
1 tsp Pimento Dram
6 drops Pernod
6 drops Grenadine
Dash Angostura Bitters
8 oz Crushed Ice
Combine all ingredients, blend for 5 seconds and serve

The version I usually mix is Steve Crane's version but with a more Don-ish rum blend

3/4 oz fresh lime juice
3/4 oz orange juice
3/4 oz unsweetened pineapple juice
3/4 oz grapefruit juice
0.5 oz passionfruit puree or juice
0.5 oz honey-mix
2 oz Demerara rum
1 oz dark Jamaican rum
1 oz white Puerto Rican rum
Dash Angostura bitters
6 drops Pernod
3 drops Almond extract

1oz Honey Syrup
1oz Passion Pruit Syrup
1oz Pineapple
1oz Lime
1oz Orange
1oz Plantation O.F.T.D
1oz Gold Rum
1oz Appleton Signature
1-2dash Bitters

Is THe Barrel ‘O Rum eligible? It’s my fave. Tanks Hurricane!

Barrel O' Rum by The Atomic Grog, June 2011.(Photo by Hurricane Hayward)

• 2 ounces white Puerto Rican
  
or Virgin Islands rum
* 2 ounces dark Jamaican rum

  2 ounces fresh lime juice
*
  2 ounces orange juice

  2 ounces white grapefruit juice

  2 ounces passion fruit syrup

  1 teaspoon honey mix 
(equal parts honey, water)

  Splash of club soda

  6 dashes Angostura bitters
  Shake with plenty of ice cubes in a cocktail shaker. Pour into a ceramic rum barrel or large snifter

I had two Oro Blanco’s sitting on my counter and put them to noble use this evening.
Cheers

On 2017-03-12 23:21, nui 'umi 'umi wrote:
Is THe Barrel ‘O Rum eligible? It’s my fave. Tanks Hurricane!

I think darn near anything can qualify as a rum barrel. I forget which book it was in but I'm pretty sure Berry states that "Rum Barrel" was one of those drinks with such a good name that every Polynesian restaurant had their own version. The only criteria I'd apply are:

1. It's gotta be bulging at the seams with rum. It's a rum BARREL, not a rum pail.
2. It's gotta be tasty

The BOR definitely meets both of those requirements.

Mahalo PTP. Can’t wait to try all these versions starting with yours.
Cheers

Looking forward to doing a rum barrel showdown. My go to is the Mai Kai version David posted above that was first published in Taboo Table and currently shared on the Atomic Grog. It's mighty tasty and super easy for batching up for parties. Will need to try the others posted here.

Made a couple of Barrel”s this evening . Used white grapefruit. Sublime!
Cheers

Here’s anudder.

The Rum Barrel
1 oz honey syrup
1 oz passion fruit puree
1 oz pineapple juice
1 oz lemon juice
1/2 oz apricot liqueur
1/2 oz allspice dram
1 1/2 oz light rum*
1 oz dark Jamaican rum
2 dashes angostura bitters (optional)

My rum barrel "house recipe" (named by the Tiki Bar Name Generator):

High Seas Rum Barrel

1 oz gold Jamaican rum (Appleton Signature)
1 oz dark Jamaican rum (Coruba)
1 oz light Virgin Islands rum (Cruzan)
1/2 oz 151-proof Demerara rum (Lemon Hart)
1 oz pineapple juice
1 oz lime juice
1 oz lemon juice
3/4 oz falernum
3/4 oz cinnamon syrup
2 dashes orange bitters
1 dash Pernod

Shake with ice and pour unstrained into a ceramic barrel mug or double old-fashioned glass. Add ice to fill.

2022 UPDATE: See the revised recipe here

[ Edited by Hamo on 2022-03-30 21:41:49 ]

Sounds great Hamo. Keep em coming folks
Cheers all!

Okay, here's another rum barrel recipe I whipped up tonight (also named by the Tiki Bar Name Generator):

Seven Seas Rum Barrel

2 oz gold Virgin Islands rum (Cruzan)
1 oz dark Jamaican rum (Coruba)
1 oz Demerara rum (Hamilton 86)
1 oz orange juice
1 oz lime juice
3/4 oz lemon juice
1/2 oz pimento dram
1/2 oz honey syrup
1/4 oz passion fruit syrup
3 dashes Peychaud's bitters
1 dash almond extract

Shake with ice and pour unstrained into a ceramic barrel mug or double old-fashioned glass. Add ice to fill

Is this a good place to post an experimental home recipe? This is my first crack at a rum barrel at home. I wanted the modifiers to be kind of dry (as far as tiki cocktails go) to leave the rum breathing space. I also learned last weekend that going all out with the high proof brands is counterproductive for everyone concerned.. So this has:

1 oz Appleton signature
1 oz lightly aged rhum agricole (JM gold)
3/4 oz light Cuban rum (Havana 3)
1/2 oz black overproof rum (goslings 151)
1/2 oz lime juice and 1/4 oz lemon juice
1/2 oz Falernum
3/4 oz honey syrup
1 oz grapefruit juice
1/2 oz clementine juice
1/4 oz allspice dram.

It's very tasty, but I think this is a stop on the road to perfection, as I think there's a touch too much sweetness (although the "core" of honey is quite smooth, and allows the rhum to shine through as I'd hoped) - needs the Falernum or the honey syrup dialling back just a little. The jury's out on the clementine juice, too!

The rhum agricole that I like so much really comes through, which is a plus - however, the Appleton is kind of lost, and it left me wondering if something stronger and more funky (or just darker) might be a better choice next time (ie tomorrow!).

Any tips on improving this? Cheers!

On 2017-03-11 19:58, mmaurice wrote:
1oz Honey Syrup
1oz Passion Pruit Syrup
1oz Pineapple
1oz Lime
1oz Orange
1oz Plantation O.F.T.D
1oz Gold Rum
1oz Appleton Signature
1-2dash Bitters

I was on an OFTD kick when I posted this but really instead of that do the 1/2ea EL12/S&C blend, it taste much better.

Cincy, there is no best Rum barrel recipe. They’re all good!
Cheers

Freestyle rum barrel #2

Same as the recipe above, except :

Clementine juice and honey syrup both reduced by a 1/4 oz;
Allspice dram increased by a teaspoon.
Rum mix is now: 1 oz each of Goslings (regular strength) and rhum JM gold; half oz of light Cuban rum; 3/4 oz Wray & Nephew overproof.

Much better and more balanced - more tart and you get the juice more. Def benefits from a darker mix of rum too.

[ Edited by: Early Landed Larry 2017-05-29 16:17 ]